The origin of this tuna casserole seems to be the Midwest, because they love a good casserole! I’ve been craving a tuna pasta casserole for some while and so I decided this cozy season, this vegan tuna mornay would be perfect! The name comes from the mornay sauce, that is basically a bechamel with cheese. This tuna casserole has vegan Parmesan, vegan tuna and corn. Tossed with pasta in a creamy sauce! It is then topped with bread crumbs mixed with salt and more Parmesan that has been tossed with melted vegan butter. Baked and then served piping hot! It is so comforting.
What You Need For This Plant-Based Tuna Mornay:
- Vegan Butter and Flour: To make a roux.
- Lots of Garlic: Because everything is better with lots of garlic.
- Vegetable Broth and Non-dairy Milk: To create the sauce.
- Pasta: I like to use penne for this recipe.
- Vegan Parmesan: I used Violife and grated it myself.
- Onion Powder, Garlic Powder and Dijon Mustard: To flavor the sauce.
- Vegan Tuna: I used Tuno from Loma Linda. But I really like Good Catch brand too!
- Corn: Canned is best, but frozen works too.
- Panko: For topping the pasta before baking.
One of the best things about this vegan tuna mornay is that it is totally one pot! Not only that, it is done in under 30 minutes. I am in love with a one pot, 30 minute or less dinner! This is the perfect cozy and lazy pasta dish for all you cold weather months. Since it uses canned corn instead of fresh, you can make this all year round. It is also super cheap to make and will feed at least 4 people.
Why Should You Make This Vegan Tuna Casserole?
- Well first of all, it is super mega yummy.
- One pot pasta, need I say more?
- Okay, I’ll say more. 30 minutes or less!
- It is super cozy and comforting.
- Hearty and filling!
Vegan Tuna Mornay
- 1/4 Cup Vegan butter, I used Earth Balance
- 4 Cloves Garlic, chopped
- 1/4 Cup All purpose flour
- 3 Cups Vegetable broth
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 10 Ounces Penne or other short pasta
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1 teaspoon Dijon mustard
- 1/2 Cup Vegan Parmesan, I used Violife
- 12 Ounces Vegan tuna, I used Tuno from Lomo Linda
- 14 Ounces Canned corn, drained
- Salt and pepper to taste
- 1/2 Cup Panko bread crumbs, vegan
- 1/4 Cup Vegan Parmesan
- 1/4 teaspoon Salt
- 1 Tablespoon Vegan butter, melted
- Preheat the oven to 450 degrees(F).
- Then heat the vegan butter on medium high in a large soup pot.
- Add the garlic and sauté, reducing heat as needed for 1 to 2 minutes.
- Add the flour and whisk to combine with the butter and garlic, making a roux to thicken the sauce. Let simmer for 1 to 2 minutes.
- Pour in the vegetable broth and non-dairy milk. Whisk to combine with the roux, making sure there are no lumps of roux left.
- Season with a pinch of salt and pepper and then bring to a simmer.
- Pour in the pasta, onion powder, garlic powder, mustard and another pinch of salt and pepper. Stir to combine.
- Let the pasta simmer for about 7 to 8 minutes, stirring frequently. The sauce should thicken quite a bit and pasta should be softening, but not be cooked through.
- Add the vegan Parmesan, vegan tuna and corn to the pot and stir to combine. Taste the sauce and adjust seasonings.
- Smooth the pasta out evenly in the pot. Turn off the heat.
- Make the topping, stir together the panko, vegan Parmesan, salt and melted vegan butter.
- Sprinkle the topping over the pasta in the pot and then bake for 10 to 15 minutes or until the topping is golden brown and the pasta is tender.
- Serve with extra Parmesan and parsley!